Influence of different brewing techniques on iso-α-acid content and sensory properties of beer
Beer is produced by fermenting hopped wort with yeast. The raw materials are water, grain, hop and yeast. One source of taste and aroma in beer is hop, which is typically added during boiling. One reaction during boiling is that α-acid from hop is converted to iso-α-acid, which makes the beer bitterer. Iso-α-acid is responsible for bitterness in beer, but it might also be reacted to other bitter m